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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. Ingredients:
2 medium onions, chopped |
2 cups cubed peeled potatoes |
1 tablespoon olive oil |
4 garlic cloves, minced |
1 bunch kale, trimmed and coarsely chopped |
3-1/2 cups vegetable broth |
1 can (28 ounces) diced tomatoes, undrained |
1-1/2 cups water |
1 teaspoon italian seasoning |
1 teaspoon paprika |
1/2 teaspoon pepper |
1 bay leaf |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
Directions:
1. In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.
2. Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through. Yield: 8 servings (2-1/2 quarts).
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